Abstract: A reference text for physicians, food and nutritional scientists, and informed laymen discusses the link between diet and various diseases. Major attention is focused on: specific diseases known to be caused by or suspected to be connected with the diet; the possible source of the food toxicants, including microbes, food additives, and foods of animal origin; and diet-related impact on arterial diseases, digestive tract cancers, food allergy and food intolerance, mental illness, and aging. Recent findings with respect to dietary cholesterol and saturated fats, natural foods, and highly processed foods are included. Literature references are appended to each of the 9 chapters. (wz).